India
Indian (North) Food Guide for Travelers
North Indian cuisine is what most think of as 'Indian food': rich curries, tandoori meats, fluffy naan, aromatic biryanis. Mughal influence created luxurious dishes; Punjabi dhaba culture produced bold comfort food.
The Thali Experience
Complete meal on a platter: dal, curries, rice, roti, raita, pickle, papadum, sweet. Many restaurants offer unlimited refills.
Dhaba Culture
Roadside eateries with the most authentic Punjabi food: dal makhani, butter chicken, tandoori roti, saag. The rougher it looks, the better the food.
Delhi Street Food
Chandni Chowk: chole bhature, parathas, jalebi, chaat, kebabs. A guided food walk is one of Delhi's best experiences.
Chai and Sweets
Chai is India's social glue. Indian sweets: gulab jamun, rasgulla, barfi, jalebi are an art form.
Must-Try Dishes
Butter Chicken
$$Tandoori chicken in creamy tomato-butter sauce. Invented in Delhi, 1950s.
Contains dairy, meat; gluten-free
Biryani
$$Layered rice and meat with saffron. Hyderabad and Lucknow claim the best.
Contains meat, dairy; gluten-free
Dal Makhani
$Black lentils slow-cooked overnight with cream and butter.
Contains dairy; gluten-free, vegetarian
Tandoori Chicken
$Yoghurt and spice-marinated chicken cooked in a clay tandoor.
Contains dairy, meat; gluten-free
Naan/Roti
$Naan (leavened, tandoor-baked) and roti (unleavened, griddle).
Contains gluten; naan has dairy
Chole Bhature
$Spiced chickpea curry with deep-fried puffed bread. Delhi's breakfast.
Contains gluten; vegetarian
Samosa
$Crispy pastry triangles with spiced potato and peas.
Contains gluten; vegetarian
Lassi
$Yoghurt drink: sweet, salted, or mango.
Contains dairy; gluten-free
Menu Vocabulary
| Term | Meaning | Category |
|---|---|---|
| Roti/Chapati | Unleavened flatbread | Staples |
| Naan | Leavened tandoor bread | Staples |
| Chawal | Rice | Staples |
| Murgh | Chicken | Proteins |
| Gosht | Goat meat (called mutton) | Proteins |
| Paneer | Fresh Indian cheese | Proteins |
| Tadka | Tempering: spices in hot oil/ghee | Cooking Methods |
| Tandoori | Cooked in clay oven | Cooking Methods |
| Thali | Set meal with multiple dishes | Dining |
| Bill/Hisab | The bill | Dining |
Dietary Restriction Guide
Vegetarian
One of the world's best for vegetarians. Entire restaurants are vegetarian. Paneer, dal, chole, rajma, aloo gobi. Look for 'pure veg' restaurants.
Vegan
Ghee and cream in many dishes. Ask 'without ghee and cream'. Dal, chole, roti, rice, vegetable curries can be vegan.
Gluten-Free
Rice, lentils, and most curries are gluten-free. Avoid naan, roti, samosas, pakoras. Rice and dal with curry is a complete gluten-free meal.
Common Allergies
Dairy everywhere (ghee, cream, paneer, yoghurt). Nuts in kormas and biryanis. Mustard oil in Bengali cooking. Say 'mujhe ___ se allergy hai'.
Ordering Tips
- •Eat with right hand: use roti to scoop curries.
- •Thali: the best way to sample multiple dishes. Many offer unlimited refills.
- •Ask for 'kam mirch' (less chilli) or 'bahut kam mirch' (very little).
- •Tipping 10% at restaurants. Rounding up at dhabas.
- •Drink chai from roadside stalls. Costs almost nothing, varies by region.